(since it didn't occur to me that I wanted a picture until it was gone)
I recently hosted a Cuban themed dinner that included mango salsa. This stuff was so good that I ate the leftovers for lunch everyday until it was gone! I've had a hankering for it lately so I'm trying to think of a way to incorporate it into our Father's Day barbeque. Up until this attempt, all of my salsa making had been more traditional, which I love and will eat in a heartbeat, but there is something really refreshing about mango salsa that makes it perfect for this time of year. The Mojitos we drank with it also did a good job of screaming "It's summertime!"
For those of you who are looking for a nice little summer twist to your chips and salsa or maybe a good accompaniment to some grilled fish or chicken, give this a whirl. Enjoy!
Avocado, Tomato and Mango Salsa
• 1 mango - peeled, seeded and diced
• 1 avocado - peeled, pitted, and diced
• 4 medium tomatoes, diced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 1 teaspoon salt
• 2 tablespoons fresh lime juice
• 1/4 cup chopped red onion
• 3 tablespoons
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving. Serves 6 (unless you eat as much as I did… then serves 2 if you’re lucky).